Aubrey Mendonça is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received his B.S (Microbiology), and M.S. and Ph.D. (Microbiology minor) in Food Science & Technology. Before joining ISU in 1998, he was a post-doctoral scientist in the Department of Food Science at Pennsylvania State University. He teaches food microbiology classes and conducts research on i) controlling foodborne pathogens and spoilage organisms by high pressure, natural antimicrobials, heat, irradiation or combinations, and ii) effect of physiological state on pathogen resistance to food processes. He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield Foods. He served as a food safety consultant for USAID-funded international projects in Guyana, Jamaica and Haiti. He is the Past Chair of the of the Institute of Food Technologists (IFT) Food Microbiology Division, Iowa Section of IFT, and member of the American Society for Microbiology, IFT, and the International Association for Food Protection.